Gougères

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Gougères

Author: Sarah Truesdell

adapted from recipe by Alain Ducasse (foodandwine.com)

Ingredients

• 1/2 cup water
• 1/2 cup milk
• 1 stick (4 ounces) unsalted butter, cut into tablespoons
• Large pinch of coarse salt
• 1 cup all-purpose flour
• 1 cup whole eggs
• 3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling
• Freshly ground pepper

Instructions

1. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
2. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
3. Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. You can use a mixer, if desired.
4. Add the cheese and a pinch each of pepper.
5. Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.

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